Pork chops with mushroom cream sauce

Pork chops with mushroom cream sauce
Pork chops with mushroom cream sauce

I picked up some mushrooms and pork chops that were on sale at the grocery store this past weekend, so I went in search of a new recipe to try for dinner tonight. I ended up deciding on this delicious pork chop recipe with a mushroom cream sauce.

Michael and  I both enjoyed this dish, and thought it made for a “homey” dinner when served with baked potatoes and broccoli. Although the recipe used pork chops, I think it would also be delicious with chicken.

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Tonkatsu (Breaded pork cutlet)

Tonkatsu (Breaded pork cutlet)

This Japanese version of a pork cutlet is both delicious and easy to make. It uses the common breading formula of flour – egg – bread crumbs, but using panko bread crumbs makes it extra crispy.

Tonkatsu is traditionally served over rice with tonkatsu sauce, which is similar to a thick Worchestershire sauce. I also made some mixed peas and carrots to serve with the pork. It’s a really delicious meal!

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Teriyaki-glazed meatballs and pineapple

Teriyaki-glazed meatballs and pineapple

It’s been so hot here this weekend that Michael and I decided to avoid going outside and use up some of the food in our pantry, fridge, and freezer. I was inspired by a Budget Bytes’ recipe (and the ground pork in our freezer) to make these teriyaki-glazed meatballs with pineapple for dinner tonight.

I made several modifications to the original recipe — including omitting the egg in the meatballs, using the stovetop rather than the oven, and adding pineapple. I served the meatballs with rice and steamed veggies, and it was a quick and delicious dinner! I’ll definitely be adding this recipe to my dinner repertoire.

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Chicago-style Hawaiian deep-dish pizza

Chicago-style Hawaiian deep-dish pizza

Last fall, I shared the recipe for a Chicago-style pizza that Michael and I made in October. But since then, we’ve been to Chicago twice and had deep-dish pizza each time — and were inspired to make an even better Chicago-style deep dish pizza when we returned home. This delicious recipe that we made last weekend is the result of our endeavors. We found that the keys to delicious deep-dish pizza are a springform pan, lots of pizza dough, and two layers of cheese.

For this recipe, we used teriyaki-glazed pork roast, pineapple tidbits, and fresh red peppers as the base of our filling. However, we’ve also substituted a fresh spinach filling into the pizza with great success. You can add any ingredients you like, as long as you layer them in the same general order as described below. It’s really not hard to make, so give it a try and enjoy the taste of Chicago-style deep-dish pizza in your own home!

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Carrot, sausage, and rib stew

Carrot, sausage, and rib stew

Michael made this simple and delicious stew for lunch today when we finally cleaned out our fridge after returning home from our honeymoon. We found an abundance of celery about to go bad, and 4 already-opened bags of baby carrots — and so immediately thought stew.

This delicious stew takes a couple hours to simmer on the stove, and so it would also be a perfect recipe to cook in a crockpot on a busy day. Michael and I enjoyed the hearty combination of flavors from the bratwurst, pork ribs, and shiitake mushrooms. We served this simple lunch with rye toast and baby dill pickles, and recommend that you give it a try too!

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